- sour cherries, dried: 75 g
- cherry juice, sweet wine or Porto: 3 tbsp
- cocoa powder: 30 g
- soft dates: 5 piece(s)
- tigernut flour or coconut flour: 25 g
- almonds (white or brown): 75 g
- almond butter (white or brown): 2 tbsp
- molten coconut oil: 2 tbsp
- vanilla extract: 1 tsp
- seasoning according to your liking: cinnamon, cardamom, tonka bean: 1 tsp
- date marzipan or another kind of marzipan: 50 g
- dark chocolate or chocolate sprinkles: 40 g
- dried rose pedals and blossoms as topping:
Let the cherries soak in cherry juice or sweet wine overnight or douse them with hot water and let them soak in it for about half an hour.
In the meantime blend the almonds into flour until the mass starts to turn into a paste. If you'd like you can also still leave a few chunks of almond within the paste.
Add cacao, nut flour, coconut oil, almond butter, vanilla extract, 2 - 3 dates (depending on the desired sweetness) and spices and blend everything together into a sticky mass.
Pour about two thirds of the sticky mass into a small baking form and firmly press it onto the form's bottom. Put the remaining sticky mass aside.
Blend the soaked in cherries and 2 - 3 dates (depending on the desired sweetness) together and spread the resulting paste on top of the sticky almond bottom in the baking form.
Shape the marzipan into a ball and roll it out so that you're able to cut out a circle the size of the baking form. Place it onto the two layers in the baking form. Any marzipan left overs can later be used as toppings.
Spread the remaining third of the sticky almond mass evenly on top of the existing layers in the baking form.
Place the baking form into your fridge and in the meantime melt the dark chocolare in a bain marie.
Spread the chocolate cream evenly over the cake's layers and decorate it with toppings of your choosing such as chocolate sprinkles, marzipan pieces, dried flower blossoms or cherries.
Place the cake into your fridge once more and let it fully harden.
Cut it with a hot kitchen knife and enjoy!